Identification and the molecular mechanism of novel duck liver-derived anti-inflammatory peptides in lipopolysaccharide-induced RAW264.7 cell model

In this study,10 novel anti-inflammatory peptides were identified from duck liver,and their molecular mechanism was demonstrated based on machine learning and molecular docking.Using Sephadex G-15 gel chromatography separation,reversed-phase high-performance liquid chromatography purification,liquid chromatography-tandem mass spectrometry identification,and BIOPEP database comparison,10 novel antiinflammatory peptides were initially found.Their splendid angiotensin-converting enzyme(ACE)inhibition and anti-inflammatory properties were confirmed by machine learning.With binding energies less than–20.93 kJ/mol,molecular docking revealed that they could efficiently bind to the active pockets of tumor necrosis factorα(TNF-α),interleukin 6(IL-6),cyclooxygenase 2(COX-2),and nuclear factorκB(NF-κB)proteins with efficiency,indicating that the compounds can spontaneously form complexes through hydrogen bonding and hydrophobic interactions with the protein binding pockets.In the lipopolysaccharide-induced RAW264.7 cell model,the release of NO,TNF-α,and IL-6 and the mRNA expression of inflammatory factors(TNF-α,IL-6,COX-2,and NF-κB)were significantly inhibited by these peptides.We concluded it might be due to their anti-inflammatory effects by inhibiting the protein phosphorylation of inhibitor of NF-κB(IκBα)in the cytoplasm and preventing the translocation of NF-κB p65 in the cytoplasm to the nucleus,thereby regulating the NF-κB signaling pathway.This study is essential for the screening of anti-inflammatory peptides and the investigation of the mechanism of action.

Perilla frutescens essential oil as a potential fumigant against quality deterioration of post-harvested rice caused by Aspergillus flavus

Strategies to prevent the growth of mycotoxin-producing fungi in agricultural products need to be identified. In this study, the antifungal efficacy of Perilla frutescens essential oil (PEO) as a fumigant against Aspergillus flavus (A. flavus ) in stored rice seeds was investigated. PEO affected the permeability and integrity of the A. flavus cell membrane, as evidenced by the decreased cell viability. In situ assays demonstrated that fumigation with PEO significantly reduced and retarded the growth of A. flavus in stored rice seeds but the germination rate decreased with increasing concentration of PEO. PEO could alleviate rice seeds’ color differences by reducing the degree of rice seeds browning, as evidenced by a decrease in polyphenol oxidase in PEO-fumigated rice seeds. Moreover, the rice seeds with PEO fumigation exhibited higher soluble protein content and catalase (CAT) activity, which collectively suggests that PEO promotes the tolerance of rice seeds to A. flavus . Furthermore, decreases in fatty acid value (FAV), malondialdehyde (MDA) content, and acceptable sensorial characteristics were observed in the rice seeds after PEO fumigation, indicating that fumigation with PEO can effectively delay the trend of quality deterioration in high moisture rice seeds during storage. These results recommended PEO as a potential green preservative for the shelf-life extension of stored grain.

The effect of natural plant-based homogenates as additives on the quality of yogurt:A review

Significant research has been conducted on using natural plant-based homogenates(NPBH)as additives to improve the quality of yogurt.This paper reviews the effects,mechanisms,and research methods of NPBH as additives to the probiotic content,texture,flavor,and nutritional value of yogurt.The mechanisms by which NPBH promotes the growth of lactic acid bacteria are reviewed,including nutrients in the homogenates,a suitable buffering environment,and the metabolic production of probiotics.Fructose,pectin,dietary fiber,protein,and polysaccharides are the primary influences on the yogurt texture.The aromatic precursors contained in NPBH,their contribution to yogurt flavor,and the health benefits of yogurt nutritional fortification are detailed.In the future,priority could be given to adding Chinese herbs(like wolfberry,saffron,and Rhodiola)with preventing alcoholic liver,anti-aging,blood pressure reduction,and other disease treatment or prevention functions to the yogurt to achieve a win-win situation.In addition,research on the function of NPBH yogurt should focus on the clinical implications.